with Feta Yoghurt & Slivered Almonds
Jump into bold, zesty flavours with this veggie-filled salad! Roasted cauliflower gets a punchy makeover with aromatic spices, then mingles with crunchy fresh veggies, nutty almonds, creamy feta yoghurt and a refreshing burst of mint. It’s a vibrant, texture-packed salad that’s perfect for spicing up your salad game! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Mixed Salad Leaves
1 packet
Slivered Almonds
0.5 packet
Coriander
1 sachet
Diced bacon
100 g
Cucumber
1
Cauliflower
1
Lemon
1
Greek-Style Yoghurt
1 packet
Chermoula spice blend
1 sachet
Radish
2
Olive oil
1 drizzle
Honey
1 tsp
• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place cauliflower on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. In the last 5 minutes, crumble over diced bacon and roast until just golden, 4 minutes. • When the cauliflower is done, add the honey and toss to coat.
• Meanwhile, thinly slice radish. Slice cucumber into half-moons. Slice lemon into wedges. Pick and thinly slice mint leaves. • In a small bowl, crumble feta and combine with Greek-style yoghurt and a splash of water. Season to taste and set aside.
• In a large bowl, combine radish, cucumber, mint, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide salad between bowls. • Top with chermoula cauliflower and bacon. • Drizzle over feta yoghurt. Garnish with slivered almonds. Serve with remaining lemon wedges. Enjoy!
367
kcal
Calories
1540
kJ
Energy (kJ)
23.4
g
Fat
6.4
g
of which saturates
17.4
g
Carbohydrate
13.8
g
of which sugars
6.7
g
Dietary Fibre
18
g
Protein
0
mg
Cholesterol
967
mg
Sodium
